*  Exported from  MasterCook  *
 
                            Dilly Parmesan Bread
 
 Recipe By     : Taste of Home, June/July, 1997
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Taste Of Home
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      packages      active dry yeast
    2      cups          warm water (110 to 115 degrees)
    4      cups          all-purpose flour (4-4 1/2 cups)
      1/2  cup           Parmesan cheese -- grated
    2      tablespoons   sugar
    2      tablespoons   dill weed
    2      tablespoons   butter or margarine -- softened
    2      teaspoons     salt
                         Topping:
    2      tablespoons   Parmesan cheese -- grated
    1      teaspoon      butter or margarine -- melted
 
 In a mixing bowl, dissolve yeast in water.  Add 3 cups of flour, Parmesan
 cheese, sugar , dill , butter, and salt; beat until smooth, about 2 minutes.
  Gradually beat in remaining flour (do not knead). Place in a greased bowl;
 turn once to grease top.  Cover and let rise in a warm place until doubled,
 about 45 minutes.  Stir batter down and beat 25 strokes with a spoon.  Place
 in a greased 9-in. springform pan (do not allow to rise). Sprinkle with
 Parmesan cheese.  Bake at 375 degrees for 55-60 minutes or until golden
 brown.  Brush with butter.  Remove from pan and cool on a wire rack.  Yield:
 1 loaf.
 
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 NOTES : Submitted by Marian Bell, Cedar Grove, New Jersey